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Apple Pumpkin Soup with Mustard
This soup is light and flavourful without the addition of cream. Mustard adds a depth of flavour to the soup without overpowering it.
Loading ...April 8th, 2012
Recipe and Styling by Paula Bowman
Servings
4Prep Time
20 minutesCook Time
45 minutesIngredients
Directions
Heat a large saucepan over medium heat and add 2 tablespoons oil. Add pumpkin, carrot, apple, onion and garlic. Cook, stirring often until onions are translucent and vegetables are lightly caramelized and softened, about 8 minutes. Add broth, cover and simmer until vegetables are tender, about 25 minutes.
Meanwhile, as soup simmers, combine pumpkin seeds, remaining 1/2 teaspoon oil, salt and pepper in a skillet set over medium heat. Stir constantly until seeds begin to pop, about 1 to 2 minutes. Transfer to bowl and set aside until needed.
When soup is done cooking, add mustard and transfer mixture to a food processor or blender and purée in batches until smooth. Be careful when blending hot liquids as they can splatter and steam can burn. Season to taste with salt and pepper. Transfer mixture back to saucepan and reheat over medium heat until hot, if necessary. Serve in bowls, garnished with pumpkin seeds.
Copyright © 2012 St. Joseph Media. All Rights Reserved.